On Thursday April 21st, Tribeca Film Institute (TFI) hosted Key Ingredients which paired innovative chefs and TFI-supportedLatin America fund grantee films for delectable interpretations.
In the heart of Tribeca, guests were treated to lively music along with exceptional cocktails and bites while receiving previews of the films they were derived from. Mixologist Juan Coronado based his concoctions on the film, Nona by Camila Josa Donoso. One cocktail included vodka, green chartreuse, St. Germain, Cinnamon, ancho chili syrup, and lemon juice presented as Pedro the Baker, a character in the film.
We got the chance to speak with Chef Felipe Donnelly from Comodo who presented a a salmon tostada with a honey-vanilla meyer lemon emulsion, serrano pepper, cilantro and guacamole based on the filmJamón.
“The idea behind the dish was that the movie was based on the young relationship and how it’s starting to bloom between two artists, so I created a dish that I call the ‘La Cruda Realidad del Dulce Amor’. Basically a raw fish with a sweetness with tart and spice.” -Chef Felipe Donnelly
After this dish, we were treated to dessert by Chef Carolina Santos-Neves from Comodo. A shortbread cookie with chocolate chips underneath a sour cream based whipped cream topped with candied tortilla strips and on the side was a grape meant to be a palette cleanser was the dish she presented based on the film The Creator of the Universes.
“The cookie is a recipe that my mother introduced me that was her mother’s recipe, so i thought i would add the. Honey is an ingredient that is everlasting. It just came together – a little bit sweet, a little bit salty. My dish is called Innocence. I think when you are a child and you are of age, there’s a certain innocence to that.We love this event. We love what Tribeca is doing. Being able to do something as creative as a film and working with the food world and allowing us and creating freedom to really create. Getting the license from the director to create is really awesome.” -Chef Carolina Santos-Neves.
